I’d like to start substituting wheat flour for white flour. I have tried it a few times, and the consistency turned out strange. Should I use more/less wheat flour when substituting?
The trick is to substitute whole wheat pastry flour for all-purpose white flour. Whole grain flours are naturally higher in gluten, the protein in wheat flour that causes baked products to be chewy and tough. Pastry flour contains less gluten than all-purpose flour. By using whole wheat pastry flour as a one-to-one replacement for all-purpose white flour, you even the gluten amount in the recipe and you should have consistently good results.